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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here in WI where beer is KING, we love our fish dipped in beer batter & deep fried to a golden brown! You can also use this for deep-fried WI Cheese Curds*, Onion Rings or whatever your little heart desires! . Ingredients:
2 lbs frozen cod (thawed) |
1 cup flour (unbleached prefered) |
1/2 cup flour (for dredging) |
1/4 cup cornstarch |
2 teaspoons kosher salt |
1 1/2 teaspoons paprika |
12 ounces beer (bottle or can) |
canola oil (for the deep fryer) |
Directions:
1. FOR BEST RESULTS: A couple hours before making the batter, open the can/bottle of beer & let set open at room temperature.
2. Fill your deep fryer to the recommended amount w/ canola oil.
3. Turn the the the fryer on to 350° to 375°.
4. If need be, cut the fish into 2 inch pieces.
5. Rinse the fish in cold water & pat dry with paper towel.
6. Place the 1/2 cup flour & the cornstrach in a zip-lock type bag.
7. Add the fish to the bag & toss until all the fish is well coated - set aside.
8. Sift together all the remaining dry ingredients,.
9. Stir in the beer until you have a smooth, thin batter - when coatig the fish, you should be able to just barely see the fish throught the batter.
10. Dip the fish into the batter & carefully place into pre-heated deep fryer - fry 3-4 pieces at a time, depending on the size of your fryer.
11. Fry for 5-7 minutes until golden brown.
12. Drain on paper towels.
13. Serve w/ your favorite sauce &/or lemon juice.
14. ENJOY!
15. HINT: If frying cheese curds, freeze the curds for AT LEAST an hour before frying & the fry for only 1-2 minutes - watch carefully so not to overcook!
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